The idea of boozy cupcakes really appeals to me. (Let’s face it. The idea of boozy anything makes my heart beat a little faster). So when I was listening to Dierks Bentley’s newest song, “Drunk on a Plane,” I instantly knew what I wanted to bake in celebration of that release. Cupcakes with liquor in them.
I know. It’s a wild idea. There’s all sorts of crazy cupcake flavors out there. Including Mountain Dew cupcakes with Cool Ranch Dorito frosting? Sick me out. I had heard of boozy cupcakes but I had never attempted them. I thought this would be the perfect opportunity. Guinness cupcakes with Bailey’s cream frosting.
FIRST OF ALL, I went to three different liquor stores to find a 4-pack of Guinness. I like the dark beer, but I couldn’t see myself drinking a 6-pack, and I doubt my roommates would be interested in it as well. You only need about half a can of Guinness for the recipe. Second of all, I wasn’t aware of the “floating widget” in the can so when it was empty and there was something floating around in it I automatically thought it was a thumb. Cue freakout from me and my friend/cupcake extraordinaire, Madison. So be aware, there is a little plastic ball in the can. Not a thumb.
This recipe is actually really simple. You just take a box cake and modify the ingredients, while you make the frosting from scratch. You can also take it a step further and do whiskey ganache in the middle, but for time’s sake, we just went with the standard. Oh. And we listened to “Drunk on a Plane” while consuming our treats. They have a great taste of rich chocolate and a hint of coffee, along with a kick from the Bailey’s frosting. Perfect Saturday night.
1 box dark chocolate cake mix
½ cup vegetable oil
2/3 cup sour cream
1 1/3 cup Guinness Draught
3 cups powdered sugar
¼ cup Bailey’s Irish Cream
1 ½ stick of unsalted butter (room temperature)
Combine all ingredients for cupcakes in a large mixing bowl and whisk. If I could do it all over again, I would sift the cake mix as to not have lumps in the batter. Make sure you mix well but don’t over mix. Fill the mix in a muffin pan with cupcake liners. Bake at 350 degrees for 15 minutes, checking to make sure they don’t burn. Remove from oven, and while the cupcakes are cooling, start on your frosting.
Cream together the stick and ½ of butter, and add in one cup of powdered sugar. Using an electric mixer or Kitchenaid, mix well, and slowly add in about 1/3 of your Baileys. Repeat the process until frosting is whipped and mixed well. Add to your pastry bag (or just a regular Ziploc baggie and cut the tip off) and frost when cupcakes are cooled. Serve immediately. (Ps. Although baking the Guinness cooks out the alcohol, there is still some in the frosting that is alive and well. You might not want to serve these to children)
There you have it! If you try these Guinness Cupcakes, make sure to send us (and Dierks!) a picture.
Image Source: Landmark / PR Photos / BigStock